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Oct 8, 2010 07:08
13 yrs ago
Spanish term

TEXTURAS DE PRIMAVERA

Spanish to English Other Cooking / Culinary
GATÓ DE AVELLANAS CON TEXTURAS DE PRIMAVERA.
....... with spring /springtime textures.
....... with textures of spring /springtime.
Spring / springtime textured........
Any thoughts - or maybe reassurance??
And no, I'm afraid I don't know what the recipe is or what the 'texturas' really are. The text is about pairing the wine to go with it.
Proposed translations (English)
3 trio of perfumed textures
4 spring textures
4 Spring flavours
3 +1 HAZELNUT GATEAU /(but refer to client)
4 Hint of Spring
3 notes of spring
3 (chilled) triple-textured triple-fruit sauce
2 with a hint of spring
References
this kind of thing/recipe?

Discussion

Isamar Oct 8, 2010:
Trio = apricot granité, strawberry sorbet and apricot purée!
Rachel Fell Oct 8, 2010:
Hmm, yes but flavours and aromas have notes, textures don't - it's mouthfeel stuff.
Rick Larg (asker) Oct 8, 2010:
TRIO? Given my editor's comments about the chef wishing to refer to the textures of the fruits of his creative activity, I can't help thinking that "textures" should be in there somewhere, even though I am tempted towards Judy's idea of using wine tasting vocab like notes, tones or even aromas. If wine can have notes of white fruits and flowers, why can't a pud? So, I'm back to square one!
Isamar Oct 8, 2010:
I guess it depends if you want to translate literally or wander a bit from the text and introduce words like: trio, fruit, apricot and strawberry....???
Carol Gullidge Oct 8, 2010:
no bearing on the pairing! textures of course are immaterial for wine pairing, but if this is the name of a specific recipe - albeit one of a kind - than that changes things.
Rick Larg (asker) Oct 8, 2010:
MORE CONTEXT This is the best the editor of the text can do apparently (I did in fact ask for the recipe):
Las texturas de primavera es un adorno literario del cocinero a la hora de dar nombre a su creación culinaria, por cierto, muy de moda en nuestros días. Y lo digo porque he leído la receta del libro publicado, hace referencia a la textura que debe tener el granizado de albaricoque, la textura del sorbete de fresas y la textura del puré de albaricoques, todo ello acompaña al gató.
Isamar Oct 8, 2010:
It would be SO helpful if you could find out what the dessert is actually like. Perhaps the textures are fresh flowers?
Rick Larg (asker) Oct 8, 2010:
Wendy Nice try, but definitely not. It is the name of the dessert.
Carol Gullidge Oct 8, 2010:
good thinking Wendy! but unfortunately that doesn't get any g-hits either :(
Wendy Streitparth Oct 8, 2010:
On reflection, texturas de primavera may not refer to the gateau at all, but the wine selected to accompany it. Is that a possibility?
Isamar Oct 8, 2010:
It is a pity that you don't know what the "texturas" actually refer to do. Given that some of these menu translations are so convoluted they might refer to visual textures and perhaps in that case you could use another word. If not, I like your suggestion with the "of" in it as it makes the sentence lighter.
Rick Larg (asker) Oct 8, 2010:
Good morning Isamar. Yes, it's a highly subjective question. I just can't make up my mind!
Isamar Oct 8, 2010:
Hi Rick Since you've already said it I can't really use it as an answer! I'd go with "with textures of spring". There don't seem to be any adequate synonyms for textures. Let's see what others have to say!

Proposed translations

12 hrs
Selected

trio of perfumed textures

Another suggestion....
Note from asker:
That certainly has a nice ring to it.
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4 KudoZ points awarded for this answer. Comment: "Again, thanks to one and all. I ended up with a "Trio of fruit textures", thereby - sadly - losing spring. "
21 mins

spring textures

Spring Rolls are very popular in Morocco, they are called 'Briwat' and ... The flavors and texture of this dish is a winner, especially during the holidays! ...
www.vitalrecipe.com/.../089rgjni6
Peer comment(s):
disagree philgoddard : Usual reason. Doesn't make sense in the context.
5 hrs
I see... and "texturas de primavera" make sense??
agree Juan Ripoll : As subjective as the name itself, I like it.
15 hrs
thanks
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1 hr

Spring flavours

I would suggest something like this
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1 hr

notes of spring

This is a bit of a long shot, as I know that "notes" is normally used for wine rather than food, but it may work here.

Spike also turns up in this month's Food & Wine, where he showcases his .... eggs promised to be delicious and warm, with unmistakable notes of spring. ...
www.thebittenword.com/thebittenword/---breakfast---/ -
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2 hrs

with a hint of spring

Assuming, there is some ingredient or reason for spring being involved. To me hazel nuts would imply autumn, so there must be something else in there!
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+1
1 hr
Spanish term (edited): GATÓ DE AVELLANAS CON TEXTURAS DE PRIMAVERA

HAZELNUT GATEAU /(but refer to client)

unless you can find out what is specific to "texturas de primavera", I'd consider omitting this part. The recipe doesn't get any g-hits so is unlikely to be well known even in Spain. And if, as the name implies, it merely quite literally refers to textures, then this is not terribly germane to wine pairing.
I'd be tempted to leave it just as the general (and safe) "Hazelnut gateau". On the other hand, if this turned out to be some special kind of hazelnut gateau, with specific ingredients that might affect the taste, then that would be a different matter!
For this reason, I would suggest referring to the client for clarification

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Note added at 8 hrs (2010-10-08 15:40:27 GMT)
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re cakes: I don't often eat cake in Menorca - where I spend each summer - but this year was treated in a private house to a sort of fake almond cake. It tasted just as if it were made of almonds, yet there was not an almond in sight! Don't know if it resembles your gató', but it was indeed a sponge cake, and absolutely delicious. LOADS of sugar though... The discussion was mostly in Castillian, and the Menorquin name wasn't mentioned. The only thing I can think of that's made with hazelnuts/almonds are the little macaroon-type cakes traditionally made in the centre of the island, but there again, I'm no Menorcan cake expert! Amargos??

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Note added at 8 hrs (2010-10-08 15:41:27 GMT)
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or amargues??
Note from asker:
Carol, This is quite irrelevant to the matter in hand, but may I respectfully suggest you take care when translating the idea of a Catalan/Balearic 'gató', which is similar in some respects (visually though not in consistency) to a sponge cake but with ground almond or hazelnut -as in this case- taking the place of the flour. It is in fact delicious!
Contd: Dear Carol, By the sound of things, what you call a sponge cake can only have been a gató! As I said above they look the same - ground almonds taking the place of the flour: http://www.guiaderecetas.com/2499_gato-de-almendra.htm Often served with ice cream.
Peer comment(s):
agree Evans (X) : I think this is the best approach, textures of springtime doesn't actually mean much, and without further information from the chef, is rather baffling.
28 mins
many thanks Gilla! baffling indeed!
agree philgoddard
4 hrs
many thanks Phil!
disagree Constantinos Faridis (X) : esto es solo "gató de avellanas". Nada más...
5 hrs
thankyou for pointing that out Constantinos, but I was in fact well aware of that! Please have a CAREFUL read of my reasoning for referring to the client - which in fact turned out to be necessary - and you'll see that this is the case!
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11 hrs

(chilled) triple-textured triple-fruit sauce

suggestion
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17 hrs

Hint of Spring

I agree, Hint of Spring is a good translation, because it implies a feeling, like touching the texture of a fabric
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Reference comments

9 hrs
Reference:

this kind of thing/recipe?

Looks nice!

http://www.petitchef.es/recetas/gato-de-avellanas-o-bizcocho...

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Note added at 9 hrs (2010-10-08 16:46:37 GMT)
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I'd say hazelnut cake or ground hazelnut cake, maybe - not sure about the textures

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Note added at 11 hrs (2010-10-08 18:28:52 GMT)
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Don't see how you can get textures and spring in here - chilled fresh fruit sauce(s)? Strawberries and apricots aren't usually considered as springtime fruits.
Note from asker:
In the context of an article about the pairing of wines - and their tasting notes and food, the 'standard' classification of fruits seems to go by the board!
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